5 Pepper Spicy Hummus
I like spicy! This hummus gets spicier over time so be ready to adjust. It is great with baby carrots.
I like spicy! This hummus gets spicier over time so be ready to adjust. It is great with baby carrots.
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 30 ounces canned chickpeas 1/4 cup of liquid reserved
- 3 banana peppers
- 3 jalapeno peppers rough cut and seeds removed
- 1/2 large green pepper rough cut
- 1 teaspoon ground red pepper
- 3 cloves garlic rough cut
- 3 tablespoons sesame tahini
- 1 tablespoons extra virgin olive oil
- 1/2 fresh lemon
- 1 teaspoon curry powder
- 1 3/4 teaspoon salt
- Carbohydrate 16.1693240603908 g
- Cholesterol 0 mg
- Fat 2.98139037238134 g
- Fiber 3.53710985403269 g
- Protein 3.94043227119624 g
- Saturated Fat 0.392267139160633 g
- Serving Size 1 1 Serving (85g)
- Sodium 184.77982538491 mg
- Sugar 12.6322142063581 g
- Trans Fat 0.275103989255767 g
- Calories 103 calories
Step-by-step
- Drain chickpeas, reserving ¼ of the liquid.
- Place all ingredients into a blender (or food processor) and blend on high until smooth.
- Cover and chill for at least two hours.
I recently made a batch of this 5 Pepper Spicy Hummus and it turned out amazing! I’m not usually a big fan of spicy food, but this hummus was just the right amount of heat. The first time I tried it, I served it with baby carrots. They were the perfect accompaniment to the spicy hummus. I’ve also tried it with pita bread and crackers, and it’s just as good. If you’re looking for a delicious and healthy snack or appetizer, I highly recommend this 5 Pepper Spicy Hummus.
